Soups can be hearty, but Cheddar and Potato soup can be used as a fun substitute for those days where you want to enjoy being outside and not stuck in the kitchen. Recipes can be altered to your taste but this will provide you your basic flavors. It should be noted that the longer this soup cooks on low heat the better the flavor. For an added creamy texture you can separate the soup into two halves and process one in the blender at medium speed adding two tablespoons of unsalted butter. Serve this soup with crusty bread and smiles.

Add bacon roughly chopped to a large stock pot or soup pot. Saute over medium heat until bacon has browned. Pour half of the bacon grease into a container, reserve 1/2 of cooked bacon for later use.

Add potatoes and green onion bottoms into soup pot and cook over medium heat for 10-15 minutes. Stir gently throughout. By this time the potatoes should be slightly soft but not cooked throughout. Add all of the chicken stock. Then add another 6 cups warm water.

Stir ingredients so they are all mixed. Reduce heat to low and let simmer for at least one hour, but this soup can be left for up to 4 hours stirring about once every 30 minutes to an hour making sure ingredients haven’t stuck to the bottom of the pan.

To finish off the soup, bring it back up to a boil on medium high. Begin adding 3/4 of the grated cheese about a half cup at a time. Making sure to whisk it in properly so it dissolves throughout the soup. Once all cheese has been whisked into the soup. Add the heavy whipping cream, whisk this in and add the unsalted butter a tablespoon at a time then continue to boil for five minutes.